Vegan Pumpkin Risotto
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Creamy, rich, and savory Vegan Pumpkin Risotto makes for the best fall dish!
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Ingredients
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Add water and bouillon to a pot and heat it over high heat. Let this come to a boil and then whisk it together. Reduce the heat to low to keep it warm.
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Heat a pan to medium, then add the oil to it. Add the sage leaves in a single layer and let them toast for 30 seconds. Set them aside for later.
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Sauté the onions just until they start to appear translucent.
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Add the rice, garlic, chopped sage, salt, and pepper. Stir continuously as it toasts for 1-2 minutes, at most.
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Pour in the white wine and use it to deglaze the pan. Lower the heat and continue to stir until most of the liquid has been absorbed by the rice.
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Add a ladle of warm broth. Stir continuously as the liquid is absorbed. Continue this process for 18 minutes.
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Stir in the pumpkin purée. Stir as it cooks for 2 minutes and then take the pan off the heat.
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Stir in the vegan butter, vegan parmesan, and nutmeg.
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Serve the pumpkin risotto garnished with dried cranberries, pepitas, vegan Parmesan, and toasted sage leaves.
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Enjoy! Click the link below for the full recipe and other helpful tips!
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